Using leftovers - breadcrumb variations

hjemmelighome
Dec 16, 2024
2 min read

I love schnitzel - more specifically, chicken schnitzel Vienna style. And of course you need breadcrumbs for that. But here in Norway, it's worth its weight in gold. I often get rescue packages from Austria that also contain breadcrumbs, but you can also make it yourself.

But to make everything a bit more varied and interesting, you can use very different variations.

Here I would like to introduce you to a few:

As you can see, there are many things that can be used as breadcrumbs. And of course there are other possibilities.

Some variants I use "pure", others I mix into the normal breadcrumbs.

I use my food processor to chop things up. It had a lot of work ahead of it :D

Crispbread:

Sometimes I open a pack and then don't use it all up quickly enough and after a while I just don't like it anymore. Then I dry the slices and then I can chop them up.

Cornflakes:

Cornflakes make the breading particularly crispy. I chop these up too, but not as finely as bread, for example. I use cornflakes "pure".

Paprika chips (or salt chips):

I don't chop the chips too finely either, I want them to still have a bit of bite. They give the breading an interesting taste. I mix them into the breadcrumbs.

Sesame:

I use sesame seeds as they are. They give off a slightly nutty taste. I also mix sesame seeds into the crumbs.

Pumpkin seeds:

You're probably familiar with a breading with pumpkin seeds. I only put the seeds in the blender for a short time, as I don't want them to be too fine. I usually use them "pure".

Bread:

Breadcrumbs are usually made from rolls or white bread. However, I dry all the bread if there is a piece left over. This gives the breading an interesting taste.